Avocado oil has become one of the most respected culinary oils thanks to its versatility. Whether you choose extra virgin (unrefined) avocado oil or refined avocado oil, both perform well in the kitchen, in different ways.

Extra virgin avocado oil delivers the vibrant flavor and natural antioxidants of fresh avocados, while refined avocado oil offers a lighter taste and a higher heat tolerance for everyday cooking. Together, they make avocado oil a practical choice for almost anything you cook.

Dietary advice around fats has shifted over the years. Earlier guidance leaned toward very low-fat diets; today the focus is more on choosing the right types of fat. Avocado oil is naturally rich in monounsaturated fat — mainly oleic acid, the same type of fat that makes up most of olive oil. Monounsaturated fats are a cornerstone of eating patterns like the Mediterranean diet, and U.S. dietary guidelines generally encourage choosing unsaturated fats in place of saturated ones. That fat profile, along with its mild flavor and high smoke point, is a big part of why avocado oil has become such a popular everyday cooking oil.

Extra virgin avocado oil is made from the fresh fruit of the avocado tree using a gentle mechanical extraction process.

The avocados mature on the tree and are picked at peak oil content, then ripened after harvest. Once ripe, they are sorted and washed, and the skin and pit are removed. The avocado flesh is then slowly mixed (a process called malaxing) at low temperatures to begin separating the oil from the fruit.

The mixture is passed through a centrifuge system that separates the oil from the pulp and water. A final polishing step removes any remaining particles, producing the smooth, emerald-green oil that characterizes high-quality extra virgin avocado oil.

Refined avocado oil begins with avocado oil that is gently refined to remove color, flavor and impurities. The result is a clean, neutral-tasting oil that performs exceptionally well in high-heat cooking. Many professional kitchens prefer refined avocado oil for its consistency and cooking stability.

Avocado oil naturally contains vitamin E, along with plant pigments such as lutein and chlorophyll — what gives extra virgin avocado oil its emerald green color. Extra virgin retains more of these naturally occurring compounds because it is minimally processed; refined avocado oil is filtered further, so less of them remain.

One of the biggest advantages of avocado oil is its versatility in the kitchen.

Extra virgin avocado oil is excellent for:

• Salad dressings
• Drizzling over vegetables or grains
• Finishing dishes
• Low to medium heat cooking up to 400 degrees F

Refined avocado oil is perfect for:

• High-heat cooking up to 500 degrees F
• Searing and grilling
• Baking
• Frying

Both options make it easy to cook with monounsaturated fats every day.

To preserve freshness, store avocado oil in a cool, dark place. Each bottle of Avohass avocado oil includes a “Best By” date, and we recommend using the oil within 2–3 months after opening for optimal flavor.